The British Hotel Port Adelaide

Port Adelaide’s oldest heritage pub pairs crisp coastal seafood and hearty comfort plates with original local art. The kitchen keeps things direct—fresh flathead, crunchy salt-and-pepper squid, and a slow-simmered pumpkin and mushroom risotto that regulars swear by. Up front, the dining room doubles as an open gallery space, leading down to basement cellar exhibitions. The floor crew coordinates massive 30-person tables without a hitch, keeping orders organized while live acoustic guitar carries across the brickwork. It all wraps up over pints on tap alongside a pepper-sauced rump steak straight off the char-grill.